My mom made this recipe when I visited recently, and I've made it three times since because it is AWESOMEl! Let's just say you can't go wrong when you combine chicken, bacon and Outta the Park BBQ Sauce. It's a great rainy day (or any day) "off-grill" recipe. Give it a try and let us know what you think!

Pan-Seared Chicken Roll-Ups

(Main ingredients: boneless chicken thighs & bacon)
- Heat oven to 350 degrees.
- Put enough flour (1/2 to 3/4 cup) to coat chicken thighs in a shallow bowl. Season with salt, pepper & poultry seasoning (optional).
- Dredge boneless chicken thighs in seasoned flour until thoroughly covered.
- Roll chicken thighs up with a strip of uncooked bacon, and secure with a toothpick.
- Melt a tablespoon of butter over medium heat in a saute pan that can go from stove top to oven.
- When butter foams add approx. 1 TBS of olive oil (enough to cover the bottom of pan.)
- Add chicken rollups to pan and brown on all sides - go for a crispy golden brown. Typically this takes about 10-12 minutes for the first side and then 6 or so minutes for each turn.
- When all sides of the roll-ups have been browned, transfer pan from stove top to oven, cover and cook for 30-45 minutes until chicken is done.

Serve with Outta the Park BBQ Sauce poured over the top, or on the side for dipping. My kids love this and I'm betting yours will too!

NOTE: This dish can be made ahead. Store cooked chicken roll-ups in refrigerator BEFORE adding any sauce. Re-heat roll ups on the grill and then add sauce the last couple of minutes of grilling. Serve hot with a fresh sauce pour-over.

*Note: my best results were with whole wheat pastry flour - it really seemed to stick to the chicken better than white flour.